Serving Size : 4

• 8 oz Pasta (preferably whole wheat spaghetti )
• 2 tb Safflower Oil
• Sm Onion, chopped (1/4 cup)
• Clove Garlic, minced
• 1 1/2 c Sliced Mushrooms (4 oz)
• 2 x Med Zucchini, sliced
• Lg Tomato, cubed
• 15 oz Can Chick peas,drained(1.5 c
• 6 oz Can Tomato paste (2/3 c)
• 2 ts Curry powder, to taste
• 1 c Water
• 1/4 ts Black pepper

GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)

Boil a large pot of water; cook pasta until al dente.

While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute until zucchini is tender but not mushy.

Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls.

VARIATIONS: - add 1-2 t finely minced gingerroot; saute with vegetables